Prompted by the current Recipe Challenge I popped out to the greenhouse to see what variety of chilli's were growing. To be honest, I just tend to buy a couple of plants locally in order to produce home made chilli sauce. If they are not hot enough we add some shop bought Scotch bonnets or Birds Eyes. I don't think that will be necessary this season - we have Apache, Serrano and Ring of Fire eek, respectively 70-80,000, 10-23,000 and 70-80,000 on the Scoville scale.
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